Falafel

Recipe by:

These nuggets of flavour are filled with fresh herbs, caramelised onion, robust chickpeas and spice - enjoy in a wrap or pocket

Falafel

SERVES

8

PEOPLE

PREP TIME

730

MINUTES

COOKING TIME

10

MINUTES

CUISINE

Middle Eastern

COURSE

Main

Method

  1. The day before, cover the chickpeas in lots of cold water and allow to soak overnight.

  2. The next day, discard the water. Drain well. Put the chickpeas into a food processor with the other ingredients. Puree until as smooth as possible.

  3. Cook a little blob in hot oil to check seasoning. Correct if necessary. Shape mixture into 5cm rounds.

  4. Heat one inch of oil in a frying pan (or use a deep fry). Cook 3 or 4 falafel at a time, turning occasionally until golden brown. Drain on kitchen paper. Serve warm or at room temperature.

Ingredients

  • 200g chickpeas

  • 2 garlic cloves, crushed

  • 110g onion, finely chopped

  • 2 tbsp fresh coriander, roughly chopped

  • 2 tbsp flat parsley, roughly chopped

  • ¾ tsp cumin, freshly roasted and ground 

  • ½ tsp coriander, freshly roasted and ground

  • ½ tsp salt

  • lots of freshly ground pepper

  • a good pinch of cayenne

  • ¼ tsp baking soda

  • oil for frying

Method

  1. The day before, cover the chickpeas in lots of cold water and allow to soak overnight.

  2. The next day, discard the water. Drain well. Put the chickpeas into a food processor with the other ingredients. Puree until as smooth as possible.

  3. Cook a little blob in hot oil to check seasoning. Correct if necessary. Shape mixture into 5cm rounds.

  4. Heat one inch of oil in a frying pan (or use a deep fry). Cook 3 or 4 falafel at a time, turning occasionally until golden brown. Drain on kitchen paper. Serve warm or at room temperature.